Piña Colada Chocolate Cake

Prep time30 minutes
Cook time18 to 20 minutes
Rest time30 minutes
Total time~1 hour 20 minutes
DifficultyMedium
Servings8 to 10 slices

Fluffy cocoa-spiced sponge soaked in pineapple, topped with coconut cream cheese ganache and caramelised pineapple for a tropical getaway-in-a-slice.

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What we love about this recipe

Light cocoa sponge meets pineapple syrup, coconut ganache, and caramelised fruit. It is summery, bold, and bright, with just enough sweet spice and richness to feel grown-up. A cake that tastes like sunshine.

Where's it from?

Why cocoa?

Cocoa adds depth and warmth to the sponge, balancing the pineapple and coconut. It rounds the spices and keeps the cake from leaning too sweet. Without cocoa it is simple. With cocoa it becomes layered and sophisticated.

Cocoa Recommendation

What cocoa should I use?

Use alkalised cocoa powder for the sponge to highlight cocoa flavour while keeping the crumb light.If you want the caramelised pineapple a shade richer, you can finish the sliced cake with a drizzle of melted dark cocoa drops — optional, but lush.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Cocoa-spiced sponge

3 eggs
100g granulated sugar
80g all-purpose flour
15g alkalised cocoa powder
½ tsp baking powder
¼ tsp ground cinnamon
Pinch of nutmeg
Pinch of salt

Pineapple soak

100ml pineapple juice (or syrup from canned)
1 tsp rum or coconut extract (optional)

Piña colada ganache

150g white chocolate (drops or chopped)
100g cream cheese (room temperature)
60ml coconut cream
1 tsp vanilla or coconut extract

Caramelised pineapple topping

150g crushed pineapple (drained if canned)

40g sugar

10g butter

Method

Make the sponge

Preheat the oven to 175°C (350°F). Grease and line an 18 to 20cm cake tin. Beat eggs and sugar until pale and tripled in volume. Sift flour, cocoa, baking powder, cinnamon, nutmeg, and salt. Fold gently into the egg mixture. Bake for 18 to 20 minutes until springy. Cool fully.

Note: The sponge should be light and airy, with a cocoa warmth and gentle spice. A soft bounce under your fingers tells you it’s just right.

Soak the sponge

Once cooled, poke with a skewer and brush with pineapple juice (and rum/extract if using). Let it soak in fully for a tropical twist in every bite.

Make the ganache

Melt the white chocolate and coconut cream gently, stir until smooth and glossy. Let cool for 5 minutes. Beat in the cream cheese and extract until creamy and fluffy. Chill for 15 minutes in the fridge to thicken. 

Note: You’re aiming for a thick, silky ganache that glides on like frosting but sets with structure.

Caramelise the pineapple

Melt butter and sugar in a small pan until bubbling. Add crushed pineapple and cook for 6–8 minutes until golden and syrupy.

Assemble

Spread the ganache over the soaked sponge. Spoon the warm caramelised pineapple over the top. Chill for 30 minutes before slicing for clean layers and bold contrasts.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, including a three-star Michelin destination, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

Tropical Chocolate Cake?! This Piña Colada Dessert Will Blow Your Mind

Tropical indulgence meets velvety decadence: this dessert layers a fluffy cocoa-spiced sponge soaked in pineapple syrup with a dreamy piña colada cream cheese ganache, all crowned by juicy caramelized pineapple. A true getaway-in-a-bite that's perfect for summer soirées, dinner parties, or when you need a taste of sunshine.

When should I make this?

Summer parties, dinner finales, birthday brunches, or when sunshine is missing from the plate.